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Wine for cooking

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  • 04-03-2015 2:45pm
    #1
    Muahahaha
    Registered Users Posts: 19,615 ✭✭✭✭


    Just wondering if using non-alcoholic wine for cooking makes any difference to flavour? Any recommendations of same or do non-alcoholic versions tend to be cheap plonk?

    Non-alcoholic aside is there a specific type of wine that is recommended for cooking, i.e. when cooking red meat would a rich and heavy Burgundy do better than a typical Cab Sav? Or is it much of a muchness ?


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    #2
    Melendez
    Closed Accounts Posts: 1,645 ✭✭✭Melendez


    This post has been deleted.


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    #3
    Thud
    Registered Users Posts: 2,547 ✭✭✭Thud


    http://www.seriouseats.com/2015/02/how-to-choose-red-white-wine-for-cooking.html


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    #4
    pwurple
    Closed Accounts Posts: 12,449 ✭✭✭✭pwurple


    Yup, you'd want to be using a very particular wine to have it come through in the cooking. Like the bubblegum-like flavour from the carbonic maceration in Beaujolais Nouveau.

    If I don't want to open a bottle just for cooking, I'll either sub in red wine vinegar for a splash of red, or sherry for a drop of white.


    For 'purest' recipies like a boeuf bourguignon that require a whole bottle, I'd go for the real thing though. :)


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    #5
    dibkins
    Registered Users Posts: 594 ✭✭✭dibkins


    Depends on what you want it for really. In something like a beef bourguignon you will really be tasting it. If it is really just a seasoning then you can probs substitute. I add a glass to risotto for instance as it gives a nice background acidity to my dish which can be pretty sweet (lots of peas) and cloying (parmasean, nom) sometimes. In that instance you could possibly sub in lemon juice, or some wine vinegar for the same effect. I've been using the Aldi white wine for €4 for a while now, and it does really well in this role.


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